Ginger

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Ginger

Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a...

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Olive Oil

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Olive Oil

The olive is a crop – the fruit of the olive tree. When the cultivation methods and the pressing procedures at the factory have retained the highest standards of quality within the olive oil, only then can it be labeled as “Extra Virgin”. If Terra Creta S.A. has a clear advantage, it is because its Extra Virgin Olive Oil is always of the same region, the same variety of olive and its values of acidity, waxes, etc. never exceed 50% of the maximum allowance of these elements under the regulations...

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Garlic

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Garlic

Australian garlic season runs from around the end of September/early October through to late March. During the season we source garlic from a range of regions. Locally Victoria has some wonderful supplies out of Mildura all the way through to Bacchus Marsh. Look out in October and November for the beautiful garlic plaits these decorative pieces make wonderful gifts for the friend that has everything as well as ensure your own personal supply of Australian garlic throughout the season. Other sources include...

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Turmeric

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Turmeric

A classic in Asian and Indian cooking, those used to seeing it in its powdered form will be surprised by its ginger like appearance. Grate into boiling rice to add colour to your dish. Use in as a spice ase in your curries, or juice along with carrots and beets and add the anti-inflammatory and general health benefits of turmeric to your health and being routine.

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Truffles

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Truffles

Each year Georgie’s Harvest gains a deeper specialist understanding of the fungal fruits which have mystified and intoxicated living beings since ancient times with their warm fragrance and earthy, musky, pungent complexity. Australia’s growing truffle production is exciting eaters right around the globe.  Their rich aroma and classic flavour will transport you to world’s finest dining venues once you grate a little on your dinner. Go on indulge yourself!

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Horse Radish

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Horse Radish

Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavour and should be replaced. Horseradish sauce made from grated horseradish root, vinegar and cream is a popular condiment. It is usually served with roast beef, often as part of a traditional Sunday...

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Wasabi

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Wasabi

Despite what you may have heard or read, the familiar green paste of wasabi is not made from the root of the plant, but the stems. The stems are short, thick and quite knobbly in appearance, and only develop their amazing flavour when grated properly to form the smooth green paste. Storing Fresh Wasabi Unused portions of wasabi stems can be stored for up to three weeks in a refrigerator. Simply wrap in paper towel and seal in a snap-lock bag or airtight container and then place in the vegetable compartment. Wasabi...

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